White Chocolate and Caramel Yogurts

Receitas Da Felicidade!Reviews(1)
Sherri D.: "This is definitely a sweet treat. I used my yogur…" Read More
5Ingredients
370Calories
45Minutes

If you just can’t find that perfect flavor of yogurt in your grocery’s dairy cooler, then why not make this White Chocolate and Caramel Yogurt. It is not only refreshing, but also so tasty you will forget it is a yogurt. White chocolate, milk, powdered milk, caramels and Greek yogurt are all you need to take your after work snack to the next level. However, then you will have to decide if you want to share it with the kids.

Ingredients

  • milk (Fresh)
  • 200 grams white chocolate
  • 2 tablespoons powdered milk
  • 10 candies (caramel)
  • 1 greek yogurt (natural)

Directions

  1. In a saucepan over medium heat, add milk, chocolate squares, sugar, and powdered milk, stirring constantly until almost boiling.
  2. Remove from heat, add the caramel, and stir until completely dissolved, let cool.
  3. When warm, add the yogurt, and whisk until well mixed.
  4. Fill the cups, and put them in the yogurt maker for 10 to 12 hours.
  5. Refrigerate, and serve cold.
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NutritionView more

370Calories
Sodium5%DV110mg
Fat32%DV21g
Protein14%DV7g
Carbs13%DV39g
Fiber0%DV0g

PER SERVING *

Calories370Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat12g60%
Trans Fat
Cholesterol25mg8%
Sodium110mg5%
Potassium320mg9%
Protein7g14%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber0g0%
Sugars38g76%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sherri D. 13 Jun 2015
This is definitely a sweet treat. I used my yogurt maker per the instructions and it turned out great. It really helps the consistency to use the powdered milk. I've found when I don't use it in recipes the yogurt is not as thick. Some of these we ate plain, but it was really good with a sprinkle of granola on top.